Foie Gras, Candied Butter, White Asparagus
June 1st, 2009
To start the plate: shavings of raw green asparagus, white asparagus poached in butter and a dumpling of White asparagus and white grits
The next layer of flavors and textures: pickled rhubarb, syrup of rhubarb and tamarind, and seared foie gras seasoned with honey powder and red togarashi.
The final touches: duck jus emulsified with foie gras and pink peppercorn, cotton candy seasoned with butter powder, pink peppercorn, bee pollen and Murray salt, and fresh edible flower petals.
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